Cranberry Orange Glazed Chicken
Tender, juicy chicken coated in a glossy cranberry-orange glaze that caramelizes beautifully in the oven. A festive and flavorful dish perfect for Thanksgiving or any cozy dinner.
Ingredients
For the Chicken
- 6 chicken thighs bone-in, skin-on
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
For the Cranberry Orange Glaze
- 1 cup fresh cranberries
- ½ cup orange juice freshly squeezed
- 2 tbsp orange zest
- 3 tbsp honey or maple syrup
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 3 cloves garlic minced
- 1 tbsp apple cider vinegar
- 1 tbsp butter
For Garnish
- Extra fresh cranberries
- Fresh parsley
- Orange slices
Instructions
- Season the chicken with salt, black pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until the skin is golden and crispy.
- Prepare the glaze: In a saucepan, combine cranberries, orange juice, orange zest, honey, brown sugar, soy sauce, garlic, and apple cider vinegar. Simmer until cranberries burst and the sauce thickens. Stir in the butter.
- Pour the glaze over the seared chicken in the skillet.
- Transfer the skillet to a 400°F (200°C) oven and bake for 20–25 minutes, until the chicken is fully cooked and the glaze caramelizes.
- Garnish with fresh cranberries, chopped parsley, and orange slices. Serve warm.
Notes
Tips & Variations
- Add heat by stirring in chili flakes or sliced jalapeños.
- Add richness by finishing the glaze with a touch of heavy cream.
- Enhance the aroma with rosemary or thyme.
- Make it sweeter by reducing the vinegar slightly.
- For extra crispy skin, broil for 1–2 minutes at the end.
Storage
- Refrigerator: Keeps 3–4 days in an airtight container.
- Freezer: Freeze for up to 2 months. Reheat gently to avoid drying.
- Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes.